Value-added goat meat (Roaster)
Source: Tuskegee University and Auburn
University collaborative research, USDA-SARE
project. Photo by Dr. Shoemaker

Value-added goat meat products can be the future of the goat industry, provided that the U.S. goat meat producers become strong competitors with the import markets. Goat products should be attractive enough to draw significant attention to the market not only from the growing numbers of ethnic consumers but also to the average American consumer. These products should be the same products that consumers are used to seeing in other meats such as ground meat, sausages and roasters. Therefore, I would recommend the creation of value-added goat meat products that would “level the playing field” between domestic and imported products for the consumer.   The production of cabrito or high quality goat kid meat may draw higher prices. Chevon, that is, meat from larger carcasses, may appeal to retailers, cruise lines, specialty food stores and restaurants.  To promote ethnic markets, it is important to become familiar with and breed according to the cultural calendars. These can be found on the Web by going to Google and entering “Ethnic calendars for use of goat meat.”

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